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Ultra-Soft & Naturally Sweet Watermelon Mochi (Dye-Free Recipe)

A small pile of bright pink, round watermelon mochi dusted heavily with white powdered sugar on a white plate.
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Make soft and chewy watermelon mochi using fresh watermelon juice for a refreshing, naturally sweet summer dessert. This easy, gluten-free recipe guides you to the perfect texture.

Ingredients

Scale
  • 1 cup fresh watermelon juice (strained)
  • 1 cup glutinous rice flour (sweet rice flour)
  • 1/4 cup granulated sugar
  • 1/4 cup water (or more, if needed)
  • 1 teaspoon cornstarch (for dusting)
  • Optional: 1/4 cup heavy cream or coconut cream (for filling)

Instructions

  1. Prepare the Watermelon Juice: Juice fresh watermelon and strain the liquid through a fine-mesh sieve to remove pulp. You need 1 cup of clear juice.
  2. Mix Dry Ingredients: In a microwave-safe bowl, whisk together the glutinous rice flour and sugar until fully combined.
  3. Combine Wet and Dry: Gradually pour the watermelon juice into the flour mixture while whisking constantly to prevent lumps. Add the 1/4 cup of water. The mixture should be smooth, like thin pancake batter.
  4. Cook the Dough: Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute. Stir the mixture well. Cover and microwave for another 1 minute. Stir again. Repeat this process (1 minute on, stir) until the dough becomes thick, sticky, and translucent, usually requiring 3 to 4 minutes total cooking time.
  5. Cool and Knead: Dust a clean work surface generously with cornstarch. Scrape the hot mochi dough onto the cornstarch. Dust the top of the dough lightly with more cornstarch. Let it cool for about 10 minutes until you can handle it.
  6. Shape the Mochi: Knead the dough gently for 1-2 minutes until smooth. Roll the dough into a long log shape, about 1 inch thick. Cut the log into 1-inch pieces.
  7. Optional Filling: If using cream, whip it until soft peaks form. Flatten each mochi piece slightly, place a small dollop of cream in the center, and pinch the edges closed to seal, forming a ball.
  8. Serve: Dust the finished watermelon mochi bites with a little more cornstarch to prevent sticking. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Notes

  • For a naturally pink color, use a very ripe, deep red watermelon. Avoid adding food coloring if you want a dye-free result.
  • Glutinous rice flour is essential for the chewy texture; do not substitute with regular rice flour.
  • If the dough seems too stiff after microwaving, add 1 teaspoon of water at a time and microwave for 15 seconds until pliable.

Nutrition

Find it online: https://cookingzenith.com/watermelon-mochi-recipe-soft-chewy/